White peach galette - crispy, sugar-coated puff pastry, crunchy almond meal topped with juicy white peaches. A delicious summer dessert.
Frozen light puff pastry - I use light puff pastry in this recipe to lower the total calories of this dessert. But you can use full butter puff pastry if you prefer.
White peaches - if white peaches aren’t available, you could use yellow peaches, nectarines, apricots or plums instead.
Almond meal - you can buy pre-made almond meal or blitz whole almonds in a food processor to make your own coarse meal. Alternatively, you could use ready made hazelnut meal.
Brown sugar - I use brown sugar as once it has caramelised it gives an almost toffee-like flavour to the galette. If you don’t have any brown sugar, you can use granulated or caster instead.
Apricot jam - I use apricot jam to glaze the galette once it has come out of the oven but any jam would work, especially raspberry jam.
Size of galette - I use a 20cm diameter side plate to determine the size of this galette. My recipe gives two small servings or one large. If you need to serve more people, double the recipe and use a larger plate to cut out your pastry disc.
Sweetness - the peaches that I used were very ripe and therefore had a lot of natural sweetness so I didn’t need to add any additional sugar. If the stone fruit that you use isn’t as ripe, you can add a couple of teaspoons of sugar to the fruit before you put it on the pastry disc.